I made this glorious hamburger soup yesterday for three very important reasons: One, it was so ding dang cold outside, all I could think about was soup. Two, church was canceled (church? canceled? I don’t understand!) and I didn’t have anything else to do. Three, I was hungry, man.

I love hamburger soup so much, because you can add whatever veggies you want: zucchini, green beans, corn, even mushrooms. It’s meaty and hearty and flavorful and satisfying. Mmmmmm! It just feels good to eat it.

My kids loved every single bite of this.

(And so did their mom, by the way.)

Here’s what you need, other than the seasonings, which I left out of this photo because I’m an airhead.

But you’re probably used to that.

Peel the carrots.

(I like to do it on a paper towel so I can just fold it up and toss it!)

Now, dice up an onion. I keep the dice pretty small, so the soup won’t have big chunks.

Then dice up a couple of stalks of celery to about the same size…

And mince up 3 cloves of garlic.

I decided to use three colors of bell peppers, because my grocery store does this neat thing where they package up all three colors of bell pepper together, and I can’t resist them because they look so pretty together.

I’m very visually driven. I’m not sure if I’ve ever conveyed this to you before, what with my four thousand photos per recipe post and everything.

Seed the peppers, then dice them up.

Slice the carrots on a diagonal…

Then cut the red potatoes into large chunks.

And now it’s time to make the soup! Throw the hamburger, onion, celery, and garlic in a large pot….

Then brown it over medium-high heat until the meat is totally cooked!

Now, this step is important: Remove the pot from the heat and drain off as much fat as humanly possible. The more fat you drain off, the less fat you’ll see later on the surface of the soup, the more palatable the soup will be, and the more your cardiologist will thank me.

So everyone wins!

Yuck! Let it cool, then toss it.

Crack open a can of whole tomatoes. (This is a large can, but I only used half of it.)

Pour in the tomatoes along with the juice…

Then reach in, grab the tomatoes one by one, and squish them with your hands.

I like to do this rather than use canned diced tomatoes, because you’ll have more randomly shaped tomatoes in the soup rather than uniform dices.

And I’d rather be random than dicey.

Throw in the bell peppers…

The carrots…

And the potatoes!

Next, for the liquid, add 4 cups of beef stock or beef broth. You can also add a cup or two of water if you want your soup to be more soupy (and less stewy), or you can add it toward the end of the cooking time once you assess the consistency.

Assessing Consistency…One Hamburger Soup at a Time.

I think that should be my new tagline. Has a nice ring to it.

And now, I’m going to reveal something about myself that you might not know. I don’t share this with many people, but I feel we have developed a certain level of trust through the years. Here goes: I like to stir tomato paste into anything I cook that has a beef broth base. So brisket…pot roast…stew…you name it. A little dab of tomato paste will catapult it into the heavens.

I feel better having shared this with you. I feel lighter.

Figuratively speaking, of course.

Now it’s time to season it up! Add some kosher salt—I start with just half a teaspoon at first. I can always add more later!

Next comes black pepper…

Dried parsley flakes (and I definitely could/would have used fresh if I’d had any)…

Ground oregano (you can also use ground thyme)…

And, to make sure the soup eaters are awake, a little bit of cayenne pepper.

Now just stir it all together, return it to the stovetop…

And bring it to a boil!

Then reduce the heat to low, cover the pot, and let it simmer for 20 minutes or so, until the potatoes are firm but tender enough to eat.

Yum! Smells so, so good.

Now it’s time to taste the soup and make any adjustments it needs: Add more salt if you wanna, a little more cayenne if it needs a little heat, a little more tomato paste if it needs more tang.

Then serve it up in all its chunky, flavorful glory!

My kids positively inhaled this. It was perfect for a perfectly frigid day.

Preparation Instructions

In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)

Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.

Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed.

445 Comments and 53 Replies

sharon gincauskas On Monday, January 6 at 11:58 am

Definitely making this Sunday for congregational dinner! 2 soups, 2 breads, 2 salads and dessert! My church family is really enjoying ANY recipe I make that is yours!
Thanks Ree!

102

VaniaSue On Monday, January 6 at 11:58 am

Hi, wanted to give you a little tip I have on draining the fat from hamburger meat. I have 2 ways.
The first is to use a screen colander. Pour meat into it and rinse with warm water. (over a bowl works, then not so much grease goes in the sink. Let the grease harden and toss it.) It doesn’t change the taste and it really removes most of the fat.
The other way is to push all the meat to one side and use white, heavy, paper towels, several of them and sort of wad them up. Tip the pan so all the fat goes to the tipped side. Put the paper towels in and use spoon to sort of push down on paper towels to soak up all the fat. Mash the meat to get as much of the fat out. Then I use the lid of the pan to put the paper towels in and carry then to the garbage.
Thanks for all the family and your life you share. Love the show, this web page and your books. You are an amazing roll model to so many.

I really love this soup on a cold winters night.I also add a had a handful of macaroni in my soup,and the kids and grandkids love it..Stay warm,and thanks for the delicious recipes..

104

Barb On Monday, January 6 at 11:58 am

Darn, I already made slow cooker taco soup, with the temp being -25 and windshield of 55 below zero soup is a great dinner. We have had a very cold winter here in Minnesota for the last month. I am hoping that it moderates for the rest of winter. But we do live in Minnesota and am pretty use to the cold and snow. I will have to make this next week on soup night. It sounds sooooo good!!

105

Samantha Marie On Monday, January 6 at 12:01 pm

My mom made something like this when we were growing up. We called it ‘swill’. Loved it! She would always make buttermilk cornbread with lots of butter. Perfect meal when it’s cold outside. :-). Gonna make some tonight!

106

Emily Bishop On Monday, January 6 at 12:02 pm

Ree, Let me preface this with, I feel as though, we’ve never met, and I actually don’t know you, we are kindred souls. I suppose the only thing that has led me to this conclusion is what I’ve seen of you from every single one of your shows. And I know you’ll probably never read this but I had to post… On Saturday, upon entering the grocery store and knowing I had 15 lbs of Venison burger waiting for me at home from an Uncle who is an avid hunter and using my land to hunt on…I googled “Hamburger Soup Recipe Pioneer Woman” and there was not one to be found! Then, low and behold, there is a new blog post from you about Hamburger soup, today! From one, country, homeschooling mama to another…Thanks for your recipes, blog and show! I enjoy them. And bake from them (often). And read them!
Emily

107

Kim C On Monday, January 6 at 12:02 pm

Funny, I used to make a hamburger soup when my kids were little. And then a few years ago I changed the way I made it, almost similar to yours!! I’ll post it on my site sometime. Stay warm!

Becky Johnson On Monday, January 6 at 12:03 pm

We make a similar recipe, but make meatballs out of the ground beef and call it Meatball Stew. It’s always been a favorite winter comfort food.

111

Carol M On Monday, January 6 at 12:10 pm

Oooooooooo!!!! This sounds DELICIOUS!!!!! I loved your step by step directions. You are SOOOOOO FUNNY!!!! Thank you for keeping my family happy with your yummy recipes!!! Xoxo

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Leslie D. - On Monday, January 6 at 12:10 pm

I can’t to try this soup, especially on a cold day in Minnesota. The hi temp today is -19, with wind-chill temp -45 to -65. brrrrr.

113

Connie B On Monday, January 6 at 12:12 pm

Mmmmm! Absolutely gonna make this tomorrow, we grow & harvest our own beef and I’m always looking for new ways to use ground beef. I must have been living on another planet all my life because I’ve never heard of “Hamburger Soup”…a new discovery for me, woo-hoo! Thank you PW

114

Andrea M On Monday, January 6 at 12:14 pm

This looks delicious! It’s now on my “to make” list! Also, those dishes are GORGEOUS!

Greetings Ree, soups, stews, hearty and delicious! I just made from leftover xmas Ham bone a good ole’ ham and bean soup. Easy to freeze too. Stretching the buck never hurt anyone either! Keep those recipes coming…Your bud and fan. CLW

116

Bonnievb On Monday, January 6 at 12:27 pm

I love this soup! We are soup-heads here and so this in frequently in the rotation. I’ve thrown in barley or fine egg noodles or tortellini, depending on my mood and what’s handy in the pantry. Crusty bread goes, oh, so well.

117

Janet Edwards On Monday, January 6 at 12:28 pm

Looks good! When I make mine, I use tomato juice or V-8 with beef bullion cubes and alphabet noodles (if I can find them).

118

Holly On Monday, January 6 at 12:28 pm

I make something like this, too, but I add green beans, corn, okra, and sometimes chopped cabbage. So good and so filling! Will be making it tonight in central Mississipi where our high today is 26 and our low tonight is supposed to be 13 degrees. Might not sound bad to some of you, but in MS, that’s seriously cold weather!

Lisa Merrell On Monday, January 6 at 12:43 pm

Shout out from Newton, MS !!!!!

119

NewtothisNC On Monday, January 6 at 12:32 pm

Hi Ree,

I stumbled on your show over my holiday break, thank you On Demand Time Warner and let me say I’ve become so touched by you and your family…..so touched I’ve read your blog and downloaded your book. I recently went through an extremely bitter divorce and reading your book has given me a little ray of hope in my bruised heart. Well short story I’ve decided to live vicariously through your posts…..God Bless You and take care!

I make this soup alot but never had put peppers in. I use to put in cabbage. It is yummy!

121

Cathy B On Monday, January 6 at 12:35 pm

I make a very similar soup that includes a tablespoon of worcestershire sauce. That really kicks the flavor up, you ought to try it sometime!

122

Carrie On Monday, January 6 at 12:35 pm

Hi Ree! Love your website. I have made so many of your wonderful recipes lately. Any suggestion on how to make without tomato? My son would love this but can’t have tomatoes and so many delicious soups have them. Any ideas you could give would beych appreciated

123

Lisa Merrell On Monday, January 6 at 12:39 pm

This is exactly what I fixed for supper yesterday ! I used beans and corn in mine also !!

Holly On Monday, January 6 at 2:35 pm

i make something similar, except i don’t use any broth or canned tomatoes…i use tomato juice! (and a little water so it isn’t too thick.) other than that, practically the same things. granted, i do mine in a crock pot so i can let is simmer the flavors together all day while i am at work, but hamburger soup is my favorite to make.

also, “assessing consistency” would make a great band name.

125

Tasha On Monday, January 6 at 12:43 pm

I am a soup nut and I’ve never made a soup of yours that I haven’t liked. My favorite is the cauliflower soup; my husbands favorite is the corn chowder. He requests it weekly. I can’t wait to try this recipe. It’s a balmy 0 degrees here in kentucky. We haven’t seen weather this cold for a long time.

126

Mary C On Monday, January 6 at 12:44 pm

15 below zero in the Chicago suburbs today! Soup day! For a variation you can omit the potatoes and add a bit more of the chopped peppers and some cooked rice. Then you have “Deconstructed Stuffed Green Peppers” Soup.

127

Amy On Monday, January 6 at 12:46 pm

I live just outside Chicago where it is -15 with a windchill of -40. I had all the ingredients for this soup and it is simmering on the stove as we speak. But I have to say I have to “test” it everytime I come in the room to make sure the spices are just right can’t wait to have this with some fresh bakedbread. Thanks for sharing your recipe.

128

Nancy in AZ On Monday, January 6 at 12:47 pm

My Mom made a soup like this, but she always called it goulash. Now I know it’s not real hungarian goulash, but that’s what we called it and it was so good!

129

Jane On Monday, January 6 at 12:47 pm

Thank you Ree…I am also STARSTRUCK!
Your show is my ABSOLUTE favorite of them all…
I also enjoyed Rosy’s post…and hope she finds happiness in many forms!
Paula and I also agree on adding cabbage!
A former employer of mine (a rettaurant manager) made Hamburger Soup, but
he actually used broken up hamburgers left over from catering…it was AWESOME!

130

Molly Cour On Monday, January 6 at 12:49 pm

Yum! Can’t wait to make it….I’ll use ground turkey though! I’ve gotten to where I almost always use turkey when it calls for ground beef! My trick to making it richer..I usually crumble a little Knorr chicken bouillon cube in while its browning and sometimes add a little w sauce! (And if my meal will have tomatoe base I will often use the tomatoe chicken bouillon)

131

Colleen On Monday, January 6 at 12:51 pm

O so can’t wait to make this Ree!!! Thanks again for your talent!!! BTW I so love your bowls ~ they are gorgeous…..I so love blue & white…..where did you get these lovelies?

132

Anne Weber-Falk On Monday, January 6 at 12:58 pm

We will have this soup tonight for dinner. The high temperature for here today is supposed to be -14. You read that right, NEGATIVE14 DEGREES. This soup will help to keep us warmer. Your timing is perfect, thank you.

133

Randi On Monday, January 6 at 1:02 pm

Ree, your dishes would highly benefit in flavour, if your bloomed your herbs/spices in the fat before adding the liquids.

134

Nancy Stimpson On Monday, January 6 at 1:02 pm

I love hamburger soup. Thirty years ago as a single mom, I used to make it on the weekend between paydays. Every batch was a little different because it was my excuse to clean out the fridge.
I would chop up any and all vegetables I found in the fridge to fill my largest colander (especially those veggies who were beginning to wilt) and brown up a pound and half of lean ground beef.
I always have baggies of cooked, dry beans in my freezer – toss one into the pot. Sometimes I would add chilli seasonings, sometimes taco, sometimes just thyme/oregano/garlic.
And you have to add barley!
When the soup finished bubbling away in the slow cooker I would freeze a container for later, serve some that day and refrigerate the remainder for later in the week. I still usually have 2 or 3 different soups in the freezer for fast meals.
With fresh baked bread or biscuits, YUM!

135

Marianne in Mo. On Monday, January 6 at 1:03 pm

Love Hamburger Soup! My recipe calls for jarred spaghetti sauce, which gives the spices you want. I cook pasta separately, never thought of doing potatoes instead. I have also made it with cooked rice. But it is very similar to this version. I made your potato soup last week for New Years Eve dinner – awh. mah. gawd! So good!

136

Beth On Monday, January 6 at 1:13 pm

It had to be the weather I made a big pot of beef stew yesterday. It wasn’t as cold here in the northeast but I was so hungry for beef stew. We are now getting the arctic blast and it will be here 2 days. I live in PA and this is the week of our annual farm show in our capital of Harrisburg. Almost every year when the farm show kicks off we have snow or a bad snow storm. We had snow last week and it turned to ice and over night it rained and now all the snow is gone. You can always count on bad weather farm show week. Your soup looks wonderful and will be on my menu for some time thiswinter.

Hi Beth, having been a stones throw from Lancaster County (Lan-kiss-ter) PA. attempted to attend farm show for several years and the weather always got terrible and never made it to Harrisburg (is that Derry or Dauphin County?) been away from PA a long time! CLW

this is my kind of soup simple and so good my mama used to make something like this but did meatballs this will be so good either way will make this tomorrow it is so cold have here but no snow the soup will warm us up be safe and keep warm.

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martha ivester On Monday, January 6 at 1:28 pm

I grew up on this soup in Canada. My mom’s version uses beef consommé instead of broth and I add in chopped canned mushrooms, a can of corn, red lentils (pre-soak) and pearl barley in addition to the diced carrots, celery and whatever other leftover veggies are in the fridge. My kids gobble it up with a slice of thick buttered bread on the side. It freezes well.

139

Rebecca On Monday, January 6 at 1:39 pm

I love these dishes the pattern is great who makes it? I need them yesterday. Also whats your favorite or go to size when using your Le Creuset stock pot 5 or 7 1/4 quart.

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Kelly D On Monday, January 6 at 1:44 pm

Was wondering if this is something that would work being made in a crock pot??

141

GlendaRB On Monday, January 6 at 1:46 pm

I use Mexican Stewed Tomatoes and sauce, sweet potatoes instead of carrots
and Knorr powdered chicken bouillon as it already has some of the salt and herbs I like. Makes a great winter soup.

142

Pat E On Monday, January 6 at 1:58 pm

I made vegetarian vegetable soup yesterday. I added veggies from the freezer and refrigerator to 3 pints of home canned vegetable soup starter. I used vegetable broth and didn’t add meat so my vegetarian daughter could eat it too. The leftovers hit the spot today. It is cold here in middle Tennessee.

That hamburger soup looks yummy and very warming. Stay warm everyone!

143

Stacy On Monday, January 6 at 1:58 pm

Hi Ree – this looks wonderful! I was wondering what beans I could throw in that would compliment the soup? We are not big on carrots or celery but LOVE beans in this household.

144

Tina On Monday, January 6 at 2:02 pm

I need your opinion ladies. I do not peel my carrots, just scrub them well, just as my Mom did. The ladies I work with gave me a hard time about it so last time I peeled them before making stew. Then I saw on Dr. Oz that if you peel your carrots you lose half the nutrients!! I am back to scrubbing not peeling! How do the rest of you feel? I noticed Ree peeled her carrots.

145

Pat Gelecky On Monday, January 6 at 2:03 pm

Ree your soup looks so good. I’m going to give it a try and hopefully my family will love it. I usually make oxtail soup with pieces of beef n plenty of vegetables n that soup is so good. Even my fussy younger son loves it so I’m hoping he will love this soup to. Love your cooking shows I watch every week. Keep warm

146

Diane On Monday, January 6 at 2:04 pm

Those are ribs of celery. The stalk is several ribs joined together at the root end. Not to be snarky, but this is one of my pet peeves – sorry!

Paul On Monday, January 6 at 2:05 pm

Lynn M On Monday, January 6 at 2:15 pm

Hobo Stew! This recipe reminds me so much of my mom and my childhood. My mom always added spicy tomato juice to the soup, and served it with cornbread. Just delicious!

149

Displaced Sooner On Monday, January 6 at 2:15 pm

Ree, have you tried using that El Pato tomato sauce in some of your soup recipes? Phenomenal! I love the extra little zing it gives! I’d never heard of it until you mentioned it for another recipe and have been buying it ever since. Regular tomato sauce seems too bland now, ha.

Alyssa On Monday, January 6 at 2:32 pm

I saw the photo of this soup on our way home from church yesterday and knew I had to have it – I couldn’t wait for a recipe. I’m actually a little shocked at how similar mine was – hubby doesn’t like peppers, so I never have those on hand, and I didn’t have celery or tomato paste, but other than that, identical! Kindred spirits? we had ours with biscuits too, everybody loved it. Helped cope with the -35 Celsius we’ve been having.

152

Kentucky Lady 717 On Monday, January 6 at 2:42 pm

My mother-in-law used to make this soup eons ago….and it is delicious……I had forgotten how good it was…..
Hey Ree, why don’t you start answering some of these questions people ask you ? LOL….you’re probably cracking up…like I have time to eh ? but really you have 2 teenage daughters whom could do this for you…..while you are making another recipe…..you could cook and they could ask you the question and you could tell them what to say…..and you could put them on your payroll they would love this….you could use an assistant to do things like this for you and make your blog better just sayin……………….a thought to ponder…….

153

Marie Carlisle On Monday, January 6 at 2:45 pm

I love Hamburger soup I put cabbage and rutabaga in mine .

154

Alexandria On Monday, January 6 at 2:50 pm

My kids and I are home from school today (winter storm) and I just tried this soup. Loved it!! Definitely a keeper.

155

Caryn On Monday, January 6 at 2:53 pm

I haven’t had hamburger soup in years. If my family liked the canned stuff, they are going to LOVE this! I can’t wait to make it for dinner tonight. Now we just need some snow to go with it…..

156

L. S. Smith On Monday, January 6 at 3:10 pm

I kinda like “…I’d rather be random than dicey” better as a new tag line. That made me laugh.

Barb On Monday, January 6 at 3:10 pm

Happy Birthday Pioneer Woman!!! Can you smell my soup? Great idea for this winter weather. I always throw in a can of baked beans,too. Makes it feel or taste more country. Delicious soup. Thanks for the recipe? What kind if cake are you having. Have a good one. Thanks again

159

Cheryl Zaloudek-Lassiter On Monday, January 6 at 3:17 pm

Love this recipe! It reminds me of my Mom’s, Opal Zaloudek’s, Dump Stew….. You just dump what ever you have in the way of veggies. (corn, carrots, celery, peas, potatoes, turnips, onions, garlic, cabbage, green beans, beans,…) Whatever your heart desires….into the hamburger and beef broth base. She always used bay leaves, salt, pepper, thyme and Lowery’s Season Salt. It was never the same way twice. Love it on cold days. Yum-O!

160

Penny Laschanzky On Monday, January 6 at 3:21 pm

Ree, you are such a wonderful fun person to follow on the internet and on the TV! My favorite line on this post? “And I’d rather be random than dicey.” Love it! and I agree completely! I’m glad to see Rosy (the person a couple of posts down) found you as you have obviously had a positive impact in her life, at a time when she has needed some positives. PS: I LOVE that you are a visual person and include so many pictures….please do NOT stop doing this! The more pics = the more I want to copy your recipes. This one is definitely getting made soon…..it’s been -30 wind chills here today and I know it hasn’t been any better where you are. Take care, and keep all the fun and yummy recipes coming!

161

Vickey On Monday, January 6 at 3:33 pm

I can’t wait to try this soup, also I would like to know where I can get the dishes you have in the picture? I have been looking for them for a long time.

162

Donna On Monday, January 6 at 3:36 pm

Been making this soup for over 15 years or longer. I use V8 juice and most of the other ingredients. With my recipe you can use frozen ground meat and it works just as well if you are in a hurry. The meat thaws as it cooks/simmers and gets browned somehow. Plus I always add cabbage to mine too. Whatever you have works. Sometimes it’s packages of frozen veggies. We are trying to keep warm in 0 degrees, windchill almost 5-7 below 0! That is cold!!!!

163

Donna On Monday, January 6 at 3:38 pm

Forgot to add to above post, I sometimes add barley to it. (macaroni in place of potatoes especially if you don’t have potatoes on hand.)

164

dan's wife On Monday, January 6 at 3:39 pm

I know……I cancelled church for myself yesterday, and was left with a morning void.

So I made Frittata.

165

Lynda Kay On Monday, January 6 at 3:44 pm

SIMPLY DELICIOUS! My husband could not wait to have this cooked up and it was soooo
good! I noticed some comments about leftovers- I take some to my closed in neighbors that
can’t get out when the weather is bad. Thanks Ree! Once again you make cooking so easy!

166

Pam on puddin On Monday, January 6 at 3:44 pm

I made my version of hamburger soup on Saturday. It was some good! I like corn, butter beans and leftover black eyed peas in mine. And Rotel. And sometimes okra But Peppers?? Not so much.
Must eat with hot cornbread. Swoon.

167

Billie Jo On Monday, January 6 at 3:55 pm

Don’t know if you actually read these or not but I just had to let you know what I do with the yucky fat I drain off my hamburger, or any meat for that matter. I pour it over my dogs dry dog food, stir it up and she devours it, and it also helps give her a nice shiny coat, I can only assume it makes it taste so much better. She especially loves it when I make bacon.

168

Kristi On Monday, January 6 at 3:56 pm

Hi Ree –

This recipe looks fabulous – thanks for sharing! My only comment would be to not worry about skimming all the fat/grease out, if you use healthy, grass-fed hamburger. Science has disproven the saturated-fat-causes-high-cholesterol-and-heart-attacks myth a long time ago. I, personally, would leave some of it in for flavor. (I’m a Nutrtitional Therapy Practitioner.)

Thanks!

169

Linda J. M. On Monday, January 6 at 4:18 pm

Thank you for sharing! I’m making this tonight and replacing the meat with barley or canned great northern beans. It’s 15 below here in Iowa (not counting wind chill) and so I don’t want to dig in my chest freezer for hamburger! Stay warm everyone!

170

janmaus On Monday, January 6 at 4:18 pm

Some or another version of this has been a family favorite since the 1950s when my mom started making it. I carried it forward into my own family–my husband, and the grown kids, always gobbles it up. At our house, it’s often a vehicle for leftovers or anything in the fridge that is starting to get weary. I’ve made it without tomatoes, but they really do brighten the taste, so I rarely do without them anymore. Sometimes the simplest things can be so delicious. Thank you Ree, for reminding me of this soup–it;s been a couple of years since I did it.

171

Cathy On Monday, January 6 at 4:22 pm

Had taken out cooked ground beef and cut up beef to thaw .. don’t ask me why, just undecided but then I was going to make beef barley soup .. made this instead and mmmmmm, yummy! Thanks Ree! Leftovers to the freezer and beef barley tomorrow b/c it’s FREEZING in Southwestern, Ontario, Cda!!!!!!! eh?

172

Johnnie On Monday, January 6 at 4:40 pm

My Uncle Jesse always made soup like this but he always used a big can of vegetable juice and some Worcestershire Sauce. Use only half or one pound of ground beef if there’s not much money. After browning the ground beef, I turn off the burner and pull the pot half off the eye and move all the meat to the “high” side. I let it sit there for a minute then I fold up two good quality paper towels and let them soak up all the grease that has drained into the low side of the soup pot. The greasy towels are then put onto the raw meat tray and when the grease hardens, it goes into the garbage can.

173

Judy Neller On Monday, January 6 at 4:43 pm

Sounds delicious! A couple of things to make this easier: Brown ground beef by itself then drain fat before adding other ingredients. You can use a potato masher to get out the lumps that sometimes form…same thing to break up the whole tomatoes…or buy crushed if you don’t like to get your hands into the mix! I have all ingredients on hand, so tomorrow sounds like the perfect day to make soup. It’s waaaaayy below zero here and the schools will be closed for another day…used to love snow days when I was teaching!

174

Pam On Monday, January 6 at 5:11 pm

Didn’t have broth or peppers hope it comes out just as good!

175

Chris B On Monday, January 6 at 5:16 pm

Hi Ree! I saw your post about Hamburger Soup this morning and it is currently simmering away on the stove…just happened to have every ingredient on hand and a very willing, snow-day family present to eat it–I would post a pic if I could, lol. Thanks for sharing!

176

Cheryl Neace On Monday, January 6 at 5:19 pm

I am snowed in and did not have red potatoes, so I used sweet potatoes! It was delicious

177

Nanc On Monday, January 6 at 5:24 pm

I make hamburger soup all the time, one of my favorites because as you said you can use lots of vegetables, all kinds. I have the same light yellow pot to make it in, too, I treated myself this Christmas with it :-)!

178

Lorrie H On Monday, January 6 at 5:26 pm

Hi Ree- I add a handful of barley to my Hamburger soup! Its soooo good and just adds a little somethin-somethin extra! YUMMY!

179

Lisa martinez On Monday, January 6 at 5:36 pm

I thought I was the only one who made this soup. I do add jalapenos and corn to spice it up a little great soup and hearty. ever better with homemade flour tortilla love your show

180

Laurie On Monday, January 6 at 5:44 pm

Happy Birthday Ree! Thanks for posting this yummy looking recipe! Just got back from the store and bought all the things to make it tonight! You are the best!!!

Missy On Monday, January 6 at 6:37 pm

Hi Ree! Do you recall the name of the pattern of the blue and white dishes that you used for the soup photos, and the manufacturer? I have seen them before in your cook books, and I love the borders. At first I thought and maybe still do that they are Blue Willow, but I’ve never seen that border before. Sooooo pretty!

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Debbie White On Monday, January 6 at 6:38 pm

Made this tonight as we are snowed in here in tge St. Louis area. It smelled heavenly cooking and tastes wonderful. Perfect forca day liketiday. Thank you Ree!

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Ann On Monday, January 6 at 6:39 pm

Happy Birthday Ree! I made your Epiphany Cake and thought of you–it was delicious and my husband devoured it (except for the charms!)

This soup looks delicious–and I love your final presentation bowls. Hope you have a great day of celebration.

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Erika On Monday, January 6 at 6:44 pm

Just made this delicious soup tonight! It’s hitting the spot on a cold winter night. Thanks for this awesome recipe! I added mushrooms since I had some in fridge too.

pw/mt On Monday, January 6 at 6:54 pm

My mom always made hamburger soup and it is one of my favorites! I love your version and I am definitely adding peppers and tomato paste next time! I always like canned green beans and egg noodles in mine – along with pretty much what you put in there. Yumm!!!

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Denise Conrado On Monday, January 6 at 7:16 pm

Made this comforting soup today. Perfect on this cold evening. It makes lots so shared with my pregnant daughter; nourishing the next generation! Delicious! Thanks for another winner, Ree! Love your show, too.

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Regina On Monday, January 6 at 7:18 pm

I will definitely make this, Ree! Happy birthday! Hope you had a lovely day!

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Mary Lou Coyle On Monday, January 6 at 7:21 pm

I first had hamburger soup in our school cafeteria circa 1946! And I’ve loved it ever since. I use broken bits of angel hair pasta instead of potatoes, and always add cabbage as I love it, plus whatever else might be lying around the frig. It is truly comfort food.

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Barbara On Monday, January 6 at 7:21 pm

Sounds very good. I have made a similar soup but always add a pinch of thyme and a bay leaf for every one pound of meat used. Everyone is surprised how good it is for just plain old hamburger soup!